This decadent chocolate Swiss roll cake is one of my all-time favorite desserts.
It’s gorgeous and makes a stunning centerpiece for any dessert table. Plus, it tastes incredible!
It features a tender chocolate sponge cake rolled with a fluffy whipped cream filling.
And the whole thing is draped in indulgent chocolate ganache. It’ll be a real hit, no matter the occasion.
Why You’ll Love This Chocolate Swiss Roll Cake
Show-stopping Presentation: Everything about this cake is gorgeous and impossible to resist. It’s sure to get plenty of compliments.
Perfect Texture: The light, airy sponge cake and rich, creamy filling present a delightful textural contrast. The smooth ganache topping takes it over the top.
Versatile Dessert: This recipe allows for customization in the filling and topping. It enables you to adapt the flavors to suit different tastes or occasions.
Ingredients
- All-Purpose Flour: Flour is the foundation of the cake. It provides structure and texture. All-purpose is the easiest to work with.
- Unsweetened Cocoa Powder: Cocoa powder serves a dual purpose in this cake. It imparts a rich chocolate flavor and deep, dark color.
- Baking Powder: The leavening agent helps the cake rise. It also contributes to its light, airy texture.
- Large Eggs: Eggs are crucial for binding everything together. They also add moisture and create a tender crumb.
- Granulated Sugar: It sweetens the cake and creates a delicate texture when beaten with the eggs.
- Salt: A simple flavor enhancer. It helps balance the sweetness and enriches the chocolate flavor.
- Vegetable Oil: For adding moisture and ensuring a soft, pliable texture. It makes the cake much easier to roll.
- Vanilla Extract: Another flavor enhancer. It complements the chocolate nicely and enhances the overall taste.
- Heavy Whipping Cream: This acts as the base for the light, fluffy filling and the smooth, rich chocolate ganache.
- Powdered Sugar: Use it for the whipped cream filling. It dissolves easily for the perfect consistency without graininess.
- Dark Chocolate Chips: These will melt with the cream to create the decadent, glossy ganache topping.
How to Make Chocolate Swiss Roll Cake
The steps for making this cake may seem a little long, but it’s worth it. Just remember to be patient and careful, and the whole process will go smoothly.
1. Get ready. Preheat the oven to 350 degrees Fahrenheit. Then, line a 15×10-inch jelly roll pan with parchment paper and grease the sides. Separate the egg yolks and whites into two bowls.
2. Beat the egg whites. Beat the whites until soft peaks form. Slowly add 1/3 cup of sugar while continuing to beat. Once stiff, glossy peaks form, set them aside.
3. Beat the yolks. Beat the egg yolks and remaining granulated sugar in another bowl. Beat until pale and thick, then mix in the oil and vanilla.
4. Add the dry ingredients. Sift the flour, cocoa powder, baking powder, and salt into the egg yolk mixture. Fold in gently until just combined.
5. Fold in the egg whites. Gently fold 1/3 of the egg white mixture into the batter. Then, fold in the remaining whites until just mixed.
6. Bake. Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes until the top springs back when touched.
7. Roll. Dust a clean kitchen towel with cocoa powder. Then, immediately invert the hot cake onto the towel and peel off the parchment paper. Roll the cake up with the towel, starting with the short end. Let it cool completely.
8. Make the whipped cream. Beat the heavy cream, powdered sugar, and vanilla to stiff peaks for the filling.
9. Fill the cake. Unroll the cooled cake and spread the whipped cream evenly over the top, leaving a small border. Re-roll the cake without the towel and wrap it in plastic. Refrigerate for at least an hour.
10. Make the ganache. Microwave the chocolate and cream in 20-second intervals, stirring between each, until smooth. Once it’s ready, let it cool slightly.
11. Glaze the cake. Remove the plastic wrap from the cake and pour the chocolate ganache over the top. Use an offset spatula to spread it evenly. Refrigerate for 20 minutes or until the chocolate is set.
12. Finish and serve. Dust the finished cake with cocoa powder. Then slice, serve, and enjoy!
Tips for the Best Chocolate Swiss Roll Cake
Hopefully, that lengthy step-by-step section didn’t scare you away! I promise that making this cake isn’t as difficult as it seems. These tips will help make it even easier.
- Be precise. When separating the eggs, do so carefully. Ensure no yolk gets into the whites. If even a small amount does, they may not whip up correctly.
- Don’t overmix! When adding the egg whites to the batter, do so slowly and carefully. Stop mixing as soon as they are incorporated. Overmixing will lead to a dense, dry, hard-to-roll cake.
- Don’t hesitate! Immediately invert the hot cake onto a cocoa-dusted towel and roll it. If you let the cake cool first, it will very likely crack.
- Be sharp. When cutting the cake, be sure to use a super-sharp knife. If it’s dull, it may squish the cake as it cuts. Also, wipe the knife clean between each cut to ensure even slicing.
- Vary up the filling. My favorite variation for this cake is filling it with salted caramel whipped cream. You can also use Kahlua whipped cream for a more decadent flavor. Pastry cream and fruit fillings also make excellent choices.
- Add tasty extracts. To dial up the flavor, add your favorite liqueur or extract to the chocolate ganache.
How to Store
If you have leftover chocolate Swiss roll cake, you have more self-control than my family. Luckily, you can store or even freeze the leftovers to enjoy later.
To Store: Wrap the cake tightly in plastic wrap or aluminum foil. Then, transfer it to an air-tight container. Refrigerate it for up to 5 days. You can serve it straight from the fridge.
To Freeze: Wrap the cake securely in plastic wrap. Then, wrap it in a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months.
To Thaw: Let frozen Swiss roll cake thaw in the fridge overnight before serving.
Chocolate Swiss Roll Cake
12
servings1
hour10
minutes358
kcalChocolate Swiss Roll Cake is a decadent delight, combining rich, moist chocolate sponge cake with a velvety, creamy filling. Each bite offers a perfect balance of deep cocoa flavor and smooth sweetness that melts in your mouth!
Ingredients
- For the Chocolate Sponge Cake
4 large eggs, separated
2/3 cup granulated sugar, divided
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (plus more for dusting)
1/2 teaspoon baking powder
1/4 teaspoon salt
- For the Filling
1 1/4 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
- For the Chocolate Ganache
2/3 cup dark chocolate chips
1/4 cup heavy whipping cream
Instructions
- For the Chocolate Sponge Cake
- Preheat the oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper and grease the sides.
- Separate the egg yolks and whites into two bowls. Beat the egg whites until soft peaks form. Gradually add 1/3 cup of the sugar while continuing to beat until stiff, glossy peaks form. Set aside.
- In another bowl, beat the egg yolks and remaining 1/3 cup sugar until pale and thick. Mix in the oil and vanilla extract.
- Sift the flour, cocoa powder, baking powder, and salt into the egg yolk mixture. Gently stir the ingredients in until they’re just combined.
- Gently stir 1/3 of the egg white mixture into the batter to lighten it. Then carefully stir in the remaining whites until just incorporated. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes until the top springs back when lightly touched.
- Dust a clean kitchen towel with cocoa powder. Immediately invert the hot cake onto the towel and peel off the parchment paper. Roll up the cake with the towel, starting from a short end. Let it cool completely.
- For the Filling
- Beat the heavy whipping cream, powdered sugar, and vanilla to stiff peaks.
- Unroll the cooled cake and spread the whipped cream evenly over the top, leaving a small border. Roll the cake back up (without the towel). Wrap in plastic and refrigerate for at least 1 hour.
- For the Chocolate Ganache
- Microwave the chocolate and cream in 20-second intervals, stirring in between, until smooth. Let cool slightly until thickened but still pourable.
- Remove the plastic wrap from the cake. Pour the ganache over the top of the cake roll and use an offset spatula to spread it evenly. Refrigerate until set, about 20 minutes.
- Dust with cocoa powder, slice, and serve. Enjoy!
